Monday, 7 January 2013

Date Cake

 
 
 


I don't often regard something as tasty and filling as this cake as healthy, but I think this cake has it's fair share of healthy ingredients. Dates are full of carbohydrates which will release their energy slowly throughout the day, so after you coffee break you'll have energy to tackle into the day's long list of jobs. Dates are also a source of fibre, for every 100 g of dates, approximately 8g is fibre and to top it all off they are low in fat!! What more could you ask for from your morning coffee break.


Mich says: Moist and tasty,  this nutritious cake is sustaining and simple to make, and it turns out well every time. It can be covered with marzipan ans sugar paste and decorated for a impressive centrepiece, or simply enjoyed on it's own with English breakfast tea or some freshly brewed coffee.

Recipe complements of Mich Turner's Cake Masterclass.

Ingredients
200g Unsalted butter, cut into pieces, plus extra for greasing (I used salted butter)
240g Medjool dates, stoned ( I used Delget dates)
50g Sultanas
300g Light brown sugar
2 Eggs lightly beaten
25g Preserved stem ginger, chopped
Grated zest of 2 lemons
1 tsp Vanilla extract
250g Bramley apples, peeled and cored, then grated or chopped
200g Plain flour
½ tsp Baking powder

Method
Preheat the oven to 150C/300F or Gas Mark 3. Grease and line a deep 15cm (6in) round cake tin or a 900g (2lb) loaf tin with non-stick baking paper, or use a non-stick tin. Ensure all the ingredients are at room temperature. Place the dates and sultanas in a bowl and cover with boiling water.






Melt the butter and light brown sugar together in a (large) saucepan and leave to cool slightly. Beat the eggs, ginger, lemon zest and vanilla extract into the butter and sugar.





Drain the fruit and chop the dates finely. Add to the saucepan with the apples and mix well.





Sift the flour and the baking powder and fold in well.




Spoon the mixture into the tin and bake in the oven for about 1¼ hours until well risen and a skewer inserted into the middle of the cake comes out clean.




Leave to cool in the tin.




To store, this cake will lasts for 1 week if wrapped in greaseproof and aluminium foil and stored in an airtight container. Alternatively, wrap the cake in a double layer of greaseproof paper and foil and place in the freezer for up to 1 month. It is delicious if kept in the fridge and served cold.


I've entered this healthy cake into Laura Loves Cake and Dolly Bakes Calendar Cake, if you like this then vote for it!
Laura Loves Cakes: January Calendar Cakes
Dolly Bakes: A yummy blog worth checking out!